How to Make Bottled Bangus (Milkfish) in Corn Oil

Materials:

  • Juvenile bangus
  • Corn oil
  • Carrots
  • Pickles
  • Salt
  • MSG
  • Bottle caps
  • PVC seals and labels

Equipment:

  • Pressure cooker
  • Stove
  • Frying pan
  • Balance (1 kg capacity)
  • Knives
  • Chopping board
  • Strainer
  • Stockpot

Procedure

  1. Cut the fish transversely to fit the size of bottle.
  2. Remove the internal organs
  3. Wash fish thoroughly to remove all traces of blood
  4. Dry under the sun for around 2 hours or until firm.
  5. Deep fry in oil for 2 minutes.
  6. Fill fish into bottles at 145+10 gm. per bottle. Arrange around the bottles the following: 2 slices carrot, a slice of pickle, 2 sili labuyo, 4 black peppers and an olive. Add a pinch of salt and MSG. Fill the corn oil up to 1/4 into headspace from the top of the bottle.
  7. Cap the bottles tightly. Arrange in pressure cooker.
  8. Process for 100 minutes psi. Cool.
  9. Wash the bottles. Dry.
  10. Place seal then label.
  11. Store in a cool dry place for 1 month or more to attain desired flavor.

Product Costing (2007 data)

1. Direct Materials:

  • Bangus (P50.00/kg @3.2 bottles per kg) – 15.63
  • Corn oil (P 76.00 at 70gm/bottle) 5.32
  • Ingredients (average/bottle) – 2.00
  • Bottle – 2.00
  • Cap – 2.80
  • Seal – 0.13
  • Label – 1.00

Sub-Total: P 28.99

2. Direct Labor – 2 persons x P150.00 at 2 days, 150 bottles – 4.00
3. Overhead cost , LPG – 2 hours at P12.50/hr, 150 bottles – 0.17

Total production cost – P 33.04

source: www.trc.dost.gov.ph

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